Caramelised Nuts Recipes

Steps:

• Preheat oven to 350°F.
• Combine almonds, cashews, pecans, and walnuts in a large bowl.
• Line baking pan with foil and lightly oil.
• Bring sugar, water, and honey to a boil in a small saucepan over moderate heat, stirring until sugar is dissolved.
• Pour over nuts and stir until nuts are well coated.
• Transfer nuts with a slotted spoon to baking pan (discarding syrup) and roast in 1 layer in middle of oven, stirring nuts occasionally, until golden brown, 10 to 12 minutes.
• (gotta watch them, they burn easily) Lightly oil another sheet of foil, spread nuts in 1 layer on foil and cool completely.
• Break apart any nuts that are stuck together.

Steps:

• Mix together all the ingredients in a pan and place over a moderate heat. Stir constantly, allowing the mix to caramelise and turn brown and making sure all the nuts are well coated.
• Pour the nuts onto some greaseproof paper. Don't worry if they are stuck together, as they can be separated when cool. Store in an airtight container for up to 1 week.

Steps:

• Preheat the oven to 350 degrees.
• Combine the nuts on a sheet pan, spread them out, and roast them for 7 minutes, until they become fragrant. Set aside to cool.
• After the nuts are cooled, place the sugar and 1/4 cup of water in a medium (10-inch) saute pan and mix with a fork until all of the sugar is moistened. Cook over medium-high heat until the sugar melts -- from this point on, don't stir the caramel, swirl the pan! Don't worry -- the mixture may look as though it's crystallizing. Continue to cook for 5 to 10 minutes, until the mixture becomes a clear golden brown, swirling the pan constantly at the end. (Careful -- the caramel is very hot!) Off the heat, quickly add the vanilla (it will bubble up!) and swirl the pan to combine. Working quickly (the caramel will continue to cook in the pan), add the nuts and the kosher salt and toss with 2 large spoons until the nuts are completely coated.
• Pour the nuts and any extra caramel in the pan onto a sheet pan lined with parchment paper. Spread the nuts out in one layer, pulling them apart with two forks. Sprinkle with the fleur de sel and set aside to cool. When they're completely cooled, carefully break the nuts into large clusters with your hands, trying not to break the nuts too much.

Steps:

• Preheat the oven to 350 degrees F.
• Combine the nuts on a sheet pan, spread them out and roast them for 7 minutes, until they become fragrant. Set aside to cool.
• After the nuts are cooled, place the sugar and 1/4 cup of water in a medium (10-inch) saute pan and mix with a fork until all of the sugar is moistened. Cook over medium-high heat until the sugar melts; from this point on, don¿t stir the caramel, swirl the pan! Don¿t worry, the mixture may look as though it¿s crystallizing. Continue to cook for 5 to 10 minutes, until the mixture becomes a clear golden brown, swirling the pan constantly at the end. (Careful, the caramel is very hot!) Off the heat, quickly add the vanilla (it will bubble up!) and swirl the pan to combine. Working quickly (the caramel will continue to cook in the pan), add the nuts and the kosher salt and toss with 2 large spoons until the nuts are completely coated.
• Pour the nuts and any extra caramel in the pan onto a sheet pan lined with parchment paper. Spread the nuts out in one layer, pulling them apart with two forks. Sprinkle with the fleur de sel and set aside to cool. When they¿re completely cooled, carefully break the nuts into large clusters with your hands, trying not to break the nuts too much.

Steps:

• Preheat oven to 350°F.
• Toast hazelnuts in a shallow baking pan until fragrant and a shade darker, about 8 minutes.
• When hazelnuts are cool enough to handle, wrap in a kitchen towel and rub to remove skins. (Not all skins will come off.) Transfer hazelnuts to a large bowl with almonds, cashews, pecans, and walnuts. Line baking pan with foil and lightly oil.
• Bring sugar, water, and honey to a boil in a small saucepan over moderate heat, stirring until sugar is dissolved. Pour over nuts and stir until nuts are well coated. Transfer nuts with a slotted spoon to baking pan (discarding syrup) and roast in 1 layer in middle of oven, stirring and redistributing nuts occasionally, until golden brown, 10 to 12 minutes.
• Lightly oil another sheet of foil and put on a work surface. Spread nuts in 1 layer on foil and cool completely. Break apart any nuts that are stuck together.